Pumpkin Bars

This pumpkin bar recipe is not only going to become a seasonal favorite, it’s one you’ll want to make year-round. And that won’t be a problem since this recipe uses pure canned pumpkin, which makes for a wonderfully moist bar.

Makes

36 bars

Total Time

45 minutes

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Ingredients

WHISK:

1
cup
granulated sugar

1
cup
packed light brown sugar

1
cup
canola oil

1
can
pumpkin purée (15 oz.)

4eggs, room temperature

1
Tbsp.
pure vanilla extract

SIFT:

2
cups
all-purpose flour

2
tsp.
baking powder

2
tsp.
ground cinnamon

1
tsp.
table salt

1
tsp.
baking soda

1/2
tsp.
ground ginger

1/2
tsp.
ground cloves

1/2
tsp.
ground nutmeg

FINELY CHOP:

1/4
cup
dried cranberries

1/4
cup
crystallized ginger

1/4
cup
pecans

MELT:

4
oz.
white bar chocolate, chopped

1 1/2
pkg.
cream cheese, softened (12 oz.)

1 1/2
sticks
unsalted butter, softened (12 Tbsp.)

3
cups
sifted powdered sugar

Test Kitchen Approved

Cool the bars completely before covering them with the frosting so it doesn't melt off the sides.

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